Salsa De Monja: A Taste of Home, No Matter Where You Are

My grandmother, bless her heart, had a way of making even the most ordinary meals feel like a feast. One of her secrets? A vibrant relish, bursting with the flavors of olives, garlic, and lemon – a dish she simply called “that olive thing.” Years later, I discovered it had many names: Salsa De Monja, Ajete, Aceitunas Aliñadas. No matter the name, the taste always brings me back to her bustling kitchen, the aroma of garlic filling the air, and the warmth of family gathered around the table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (includes cooling)
• Servings: 24
• Yields: 3 pints
• Dietary Type: Vegetarian

Ingredients

• 1-2 large lemons (more to taste)
• 3 cups olives, drained (assorted)
• 2 cups cocktail onions, drained (small ones)
• 3 heads garlic (some smashed, some minced)
• 1 1/2 cups olive oil (more as needed)
• 1 cup plain breadcrumbs (more as needed)
• 3 teaspoons sweet smoked paprika (pimenton dulce)
• 1/2 teaspoon kosher salt (more to taste)
• 1/2 teaspoon fresh ground black pepper (more to taste)

Equipment Needed

• Large pot
• Three 1-pint jars or a combination of jars
• Pot with a rack
• Kitchen towel
• Chopstick

Instructions

1. Prepare your jars. You’ll need three 1-pint jars, or a combination to equal that amount. Sterilize them by placing the clean jars, right side up, in a large pot with a rack on the bottom. Fill the pot with water, ensuring the jars are covered by at least 1 inch. If you have hard water, add a splash of vinegar to prevent spotting. Bring the water to a boil and let it boil for 10 minutes. Turn off the heat. Put clean lids in the pot to get warm. Leave the jars and lids in the hot water until ready to use.

2. Wash the lemons thoroughly. Thinly slice the lemons and remove any seeds. Place the sliced lemons in a large pot and squeeze them with your hands to release their juices. Consider starting with half the lemons and reserving the rest to adjust the flavor later.

3. Add the remaining ingredients to the pot: the drained olives, drained cocktail onions, smashed and minced garlic, olive oil, breadcrumbs, smoked paprika, salt, and pepper.

4. Gently bring the mixture to a simmer over medium heat, stirring well to combine all the ingredients. The texture should be thick but not pasty. The color should be a bright, orangey hue, not brown. The flavor should be complex, allowing you to taste all the individual elements without any one overpowering the others, especially the lemon.

5. Adjust the seasoning as needed. If the mixture is too thin, add more breadcrumbs to thicken it. If it’s too dry, add more olive oil. If you prefer a more pronounced lemon flavor, add more lemon juice.

6. Once the mixture is thoroughly heated through, turn off the heat.

7. Place a clean kitchen towel on your counter. Carefully remove the sterilized jars from the hot water, drain them, and place them on the towel, right side up.

8. Carefully fill each jar with the hot olive mixture, leaving about 1/2 inch of headspace at the top. Gently tap each jar on the counter and stir with a chopstick to release any trapped air bubbles.

9. Top each jar with the remaining liquid from the pot, leaving about 1/4 inch of headspace. If there isn’t enough liquid to cover the mixture in all the jars, top them off with more olive oil.

10. Wipe the tops of the jars clean to ensure a proper seal. Place the lids on the jars and tighten them securely. If using canning lids with rings, place the lids on the jars and hand-tighten the rings.

11. Turn the filled and sealed jars upside down and allow them to cool completely. As the jars cool, you should hear a “popping” sound, indicating that a vacuum seal has formed.

12. Once cooled, keep refrigerated.

Expert Tips & Tricks

• Don’t be afraid to experiment with different types of olives. A mix of green, black, and stuffed olives will add complexity to the flavor. Be warned though – some stuffed olives may lose their stuffing during the cooking process.
• The quality of the olive oil is crucial in this recipe since its flavor will be prominent. Use a good-quality extra virgin olive oil with a robust flavor. Avoid using light or very mild olive oils.
• If you prefer a smoother relish, you can pulse the mixture in a food processor after cooking. However, be careful not to over-process it, as you still want some texture.
• The garlic can be adjusted to your preference. If you prefer a milder garlic flavor, use fewer cloves. If you love garlic, add more!
• The smoked paprika adds a depth of flavor that complements the other ingredients beautifully. If you can’t find smoked paprika, you can use regular paprika, but the flavor will be slightly different.

Serving & Storage Suggestions

Salsa De Monja is incredibly versatile. Serve it as part of a tapas spread with crusty bread, cheeses, and cured meats. It’s also delicious as a topping for grilled fish or chicken, or as a flavorful addition to salads and sandwiches.

The relish should be stored in the refrigerator. Properly sealed jars can last for several weeks, if not months. Once opened, consume within a couple of weeks for the best quality. Because of the olive oil content, it is not recommended to freeze the salsa.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	174.9 kcal	N/A
Total Fat	15.6 g	24%
Saturated Fat	2.2 g	10%
Cholesterol	0 mg	0%
Sodium	207.2 mg	8%
Total Carbohydrate	8.5 g	2%
Dietary Fiber	1.3 g	5%
Sugars	1 g	N/A
Protein	1.4 g	2%

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes or a finely chopped chili pepper to the mixture.
• If you don’t have cocktail onions on hand, you can use pearl onions or even chopped regular onions. Just be sure to cook them until they are softened before adding them to the relish.
• For a gluten-free version, use gluten-free breadcrumbs.
• Add chopped fresh herbs like parsley, oregano, or thyme for an extra layer of flavor.
• Roasted red peppers, finely diced, can bring a lovely sweetness and color to the salsa.

FAQs (Frequently Asked Questions)

Q: Can I use any type of olives for this relish?
A: Yes, you can use any combination of olives you like! Experiment with different varieties to find your favorite flavor profile.

Q: Do I really need to sterilize the jars?
A: Sterilizing the jars is important for long-term storage and to prevent spoilage. If you plan to consume the relish within a week or two, you can skip this step, but it’s always better to be safe.

Q: My relish is too oily. What can I do?
A: If your relish is too oily, try adding more breadcrumbs to absorb the excess oil. You can also drain off some of the oil after cooking.

Q: How long does Salsa De Monja last?
A: Properly sealed jars can last for several weeks in the refrigerator. Once opened, consume within a couple of weeks for the best quality.

Q: Can I make this recipe ahead of time?
A: Absolutely! Salsa De Monja actually benefits from sitting for a day or two, as the flavors will meld together and become even more delicious.

Final Thoughts

Salsa De Monja is more than just a relish; it’s a celebration of simple ingredients transformed into something extraordinary. It’s a taste of tradition, a burst of flavor, and a reminder of the joy of sharing good food with loved ones. I encourage you to try this recipe, make it your own, and share it with the people you care about. Don’t be afraid to experiment with different olives, spices, and herbs to create a version that’s uniquely yours. And please, share your creations and feedback – I’d love to hear how you make this classic dish your own. Pair it with a crisp white wine or a refreshing glass of sherry for the perfect accompaniment!